Layered Raspberry Jello

This is Rae's version of Mom's jello (a favorite of Ben)

2 cups boiling water
1 small package strawberry jello (4 serving size)
1 small package raspberry jello (4 serving size)
1 16 oz container frozen sweetened strawberries
1 12 oz container cool whip
fresh raspberries
toasted pecans, optional

Dissolve jello in boiling water.  Combine in blender with frozen strawberries.  Blend thoroughly. Pour into 9x13 dish.  Refrigerate until set (it will form two layers).  Spread cool whip over jello
and decorate with fresh raspberries.  Sprinkle with pecans if desired.  (To toast pecans, spread in
single layer on cookie sheet.  Bake at 350 for about 10 minutes—until you smell them. Remove
and cool. Break into pieces.)